Ginger Applesauce Recipes

Steps:

• Heat oven to 350ºF.
• Beat 1/2 cup butter, cake mix, eggs and applesauce in large bowl with mixer until blended. Stir in 1/2 cup chopped ginger. Pour into 13x9-inch baking dish sprayed with cooking spray.
• Bake 45 to 50 min. or until toothpick inserted in center comes out clean. Cool completely.
• Beat cream cheese and remaining butter in separate large bowl with mixer until blended. Add vanilla and ground ginger; mix well. Gradually beat in powdered sugar; spread onto cake. Garnish with remaining chopped ginger.

Steps:

• Peel, core, and slice apples.
• In a large pot, bring apples, lemon juice, pears, ginger, and 1 1/2 cups water to a boil over high. Reduce heat and simmer until apples are very soft and falling apart, 25 to 30 minutes.
• Mash with a potato masher or pulse in a food processor until smooth with small chunks remaining. (Add sugar, if using.)
• Let cool, then transfer applesauce to airtight containers.

Steps:

• Heat oven to 350 degrees. Butter and flour a 9-by-13-inch glass or light-colored metal baking pan.
• In a large bowl, whisk sugar and eggs until light, about 1 minute. Add applesauce, oil, fresh and ground ginger, orange zest, cinnamon, cardamom, allspice, vanilla extract and salt. Whisk to combine.
• Add the flour, baking soda and baking powder, and whisk until just combined. Fold in 1/2 cup chopped candied ginger.
• Pour the batter into the prepared pan, smooth the top and firmly tap the pan on a countertop to release air bubbles. Bake the cake until golden and puffed, and a tester inserted into the center comes out clean, 25 to 35 minutes. Cool the cake in the pan on a rack.
• When the cake is cool, make the frosting: Add the cream cheese and butter to the bowl of a stand mixer fitted with the whisk attachment. Mix on medium-high until smooth, stopping the mixer occasionally to scrape the bottom and sides of the bowl. Turn the speed to low, and slowly add the confectioners' sugar. Mix until the sugar is moistened, then turn the mixer speed up to medium-high and whip until smooth. Scrape down the bottom and sides of the bowl. Add the ginger, lemon zest, vanilla and salt, and mix on low.
• Spread the frosting over the cooled cake in dramatic swoops and swirls, then sprinkle the remaining 1/2 cup crystalized ginger on top. Serve at room temperature.

Steps:

• Stir cranberries, apples, water, sugar, and lemonade concentrate together in a saucepan. Bring to a boil, stirring occasionally, and reduce heat to medium low.
• Stir ginger and salt into cranberry mixture and simmer until cranberries burst and apples are tender, 20 minutes. Chill in the refrigerator.

Steps:

• In 3-quart saucepan, mix all ingredients except cinnamon. Cover and heat to boiling; reduce heat. Simmer covered 15 to 20 minutes, stirring occasionally, until apples are soft.
• With spoon, crush apples to desired consistency. Sprinkle with cinnamon. Serve warm or cold.

Steps:

• In a 4-qt. slow cooker, combine all ingredients. Cook, covered, on low until apples are tender, 4-5 hours. Mash if desired. Refrigerate leftovers.